How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pulled Brisket Sliders ?

You need 11 ingredients. The key ingredients include: 3 dried ancho chiles*, 3 dried guajillo chiles, 3 medium tomatoes (about 1 1/2 pounds total), 6 cloves garlic, peeled, and more.

Is Pulled Brisket Sliders suitable as meat & poultry?

Yes, Pulled Brisket Sliders falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pulled Brisket Sliders ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulled Brisket Sliders Recipe

Name: Pulled Brisket Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried ancho chiles*; 3 dried guajillo chiles; 3 medium tomatoes (about 1 1/2 pounds total); 6 cloves garlic, peeled; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 teaspoon ground cloves; 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs; 2 tablespoons canola oil; 24 mini buns or dinner rolls, split; Blender or food processor; parchment paper

1

With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.

2

While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.

3

Arrange a rack in the middle of the oven and preheat to 300u00b0F. Cut a piece of parchment into a round the same size as a large Dutch oven.

4

Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.

5

Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato puree. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD:

6

Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.

Pulled Brisket Sliders

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